Directions

boil chicken, onion, garlic and enchilada sauce together for 15 minutes or until chicken is cooked through. Remove chicken from sauce and shred, return enough sauce to chicken to not be dry and add cabbage. Spread a layer in a bread pan, then layer of 2 small corn tortilla shells. Repeat. Top layer should be remainder of meat mixture plus cheese. cotija is great, but remember sodium intake will increase as it is quite salty. Cover and bake 350 for 25 minutes. Cut into 4 servings and enjoy!